Red pickled ginger

The fresh ginger root is thoroughly washed under running water, then dried with paper towels and cleaned by cutting off the skin with a thin layer. Next, we cut the spine into plates. It is necessary to cut the ginger root for pickling along the fibers. We try to make the plates as thin as possible.

Put the ginger plates in a small glass container, then sprinkle them with half of the salt specified in the recipe and mix well. We do this with our hands so that the salt is evenly distributed over the plates. Leave the ginger to stand for 20 minutes.

At this time we prepare the marinade. To do this, in a saucepan of a suitable size, we combine vinegar, salt that remains, granulated sugar. Stir, put the saucepan on minimum heat. Hold the saucepan, stirring, until the granulated sugar and salt crystals completely dissolve. It is important not to let the liquid boil. As the salt and sugar have dissolved, remove the saucepan from the fire.

We pour the ginger plates into the hot marinade. Also put beets in a saucepan, which need to be cut into several pieces (or pour plum juice or dye). You can choose any dye to your own taste. It all depends on the desired shade of the finished snack. Stir, return to the fire, heating is minimal. We cook everything together for 25 minutes.

When this time has passed, remove the saucepan from the fire again and let its contents cool completely. While the pickled ginger cools down, prepare a jar, for which it must be washed and rinsed with boiling water. We put the pickled root in a jar, pour the marinade and put it in the refrigerator for 3-4 hours.

After this time, the pickled ginger will be ready to serve. It is necessary to store this snack in the refrigerator.

Bon appetit!